Mediterranean Roasted Vegetable Bowl with Tahini Drizzle

Ingredients

• 4 large carrots, cut into 1-inch chunks
• 2 cups cherry tomatoes
• 1 large head of broccoli, cut into florets
• 1 cup Brussels sprouts, halved
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Sea salt and black pepper to taste
• 2 cups cooked quinoa or brown rice
• 2 cups arugula or mixed greens
• 3 tbsp tahini
• 2 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1 tsp date paste
• 2-3 tbsp warm water
• Salt and pepper to taste
• 1/4 cup toasted pine nuts
• 2 tbsp pepitas
• Walnuts, chopped
• Fresh herbs (parsley or basil)